21.   Cut the crisp into squares and lift from the pan with a small spatula onto individual serving plates.

22.   Divide greens among individual plates.

23.   For the salad the only work is to arrange the salad and cheese on individual plates, drizzling on the dressing.

24.   In keeping with current American restaurant service, the food is arranged on individual plates instead of being served banquet style from large platters.

25.   Or, line individual plates with washed tender lettuce like Boston and serve the salad on top of that.

26.   Place salad on individual plates and top with bread cubes.

27.   Place shrimp ceviche on individual serving plates and randomly sprinkle the corn nuts and popcorn around the plates.

28.   Place the arugula leaves on individual plates or on a platter and arrange the chicken on the leaves.

29.   Place them inside martini glasses or on individual plates and top with blood orange sorbet.

30.   Place chicken breasts on a platter or on individual serving plates and drizzle with wine sauce.